These Vanilla Bean Scones get RAVE reviews every time I bake up a batch. Freeze any that you don’t eat the first day, as these are best freshly made.
Vanilla Bean Scones
When I shared a recipe inspired by Pioneer Woman (my Winter Salad), one of my sweet foodie friends, Jen, from The Three Little Piglets, suggested I try Ree’s Vanilla Bean Scones. I meet up with a wonderful group of women every other Friday morning, so I tested this baked good out on them.
These vanilla bean scones stood out since they were dipped in a sweet vanilla glaze after baking, which prevented them from drying out like regular scones. And my friends had nothing but praise for these babies.
Try Using Vanilla Beans
Instead of vanilla extract, these scones utilize the seeds or “caviar” from fresh vanilla beans. Look for vanilla pods that are dark, plump and flexible. I buy mine from Penzey’s. They are SO much fresher than what I find in my local markets.
Feel free to substitute a teaspoon of vanilla extract for each, noting that the seeds will give a fresher, more pronounced vanilla flavor. You can also substitute 2-3 teaspoons of vanilla bean paste for a vanilla bean.
While mixing up these vanilla bean scones, I found the dough to be a little dry, so I added a bit more cream, and I wish I had made my scones a little thicker, but the taste was extraordinary! Lots of vanilla intensity, and moist and delicious. Ree made her mini version into the more traditional triangle shape. I will try that next.
More Scone Recipes You’ll Love:
- Strawberry Shortcake Scones from The View From Great Island
- Strawberry Buttermilk Scones from That Skinny Chick Can Bake
- Lemon Scones with Nutmeg and Cherries and from Taste and Tell
- Cranberry Eggnog Scones from That Skinny Chick Can Bake
- Maple Scones from Two Peas and Their Pod
Vanilla Bean Scones
Perfect vanilla scones! Adapted from The Pioneer Woman.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: varies
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: British
- 3 cups flour
- 2/3 cups sugar
- 5 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks (1/2 pound) butter, cold and cut into pieces
- 1 egg
- 3/4 cup heavy cream (I needed a bit more)
- 2 whole vanilla beans (or 2 teaspoons vanilla extract or 4 teaspoons vanilla bean paste)
- 5 cups powdered sugar, sifted
- 1/2 cup milk (may add more if you want a thinner icing)
- 1 whole vanilla bean
- Dash of salt
- Preheat oven to 350º. Line baking sheet with parchment and set aside.
- Split the vanilla beans lengthwise and scrape out the vanilla seeds. Add to the heavy cream and mix to combine. Let rest while preparing the dry ingredients.
- Sift together the flour, sugar, baking powder and salt. Cut the butter into the dry ingredients with pastry blender or two knives, until mixture resembles corn meal. Mix egg into vanilla cream, then add to dry ingredients. Gently stir till dough comes together. Add a bit more cream if needed.
- On a lightly floured surface, pat or roll dough into a 3/4 to 1-inch thick rectangle. Using round cookie cutter, cut rounds from dough and place on prepared pan. Bake for about 15-18 minutes or till golden. Let cool a few minutes on pan, then remove to cooling rack.
- While cooling, make glaze. Scrape seeds of vanilla bean, as directed above, into milk and let sit for a few minutes. Sift powdered sugar into mixing bowl and add a pinch of salt. Add vanilla milk and whisk till smooth. Dip scones into glaze then let dry on rack.
Yield varies depending on cookie cutter size.